Name: Thai Crab Curry Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 lb (450g) fresh crab meat, picked over for shells; 2 tablespoons vegetable oil; 3 tablespoons Thai yellow curry paste; 2 cans (13.5 oz each) coconut milk; 2 cups seafood or chicken broth; 2 tablespoons fish sauce; 1 tablespoon palm sugar or brown sugar; 2 kaffir lime leaves, torn; 1 stalk lemongrass, bruised and cut into 2-inch pieces; 1-inch piece galangal or ginger, sliced; 1 red bell pepper, thinly sliced; 1 cup snap peas, trimmed; Juice of 1 lime; 1/4 cup fresh cilantro leaves, chopped; 2 green onions, thinly sliced

Instructions

Prepare the aromatics

Heat the vegetable oil in a large pot over medium heat. Add the curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
Create the soup base

Add the coconut milk, seafood broth, fish sauce, palm sugar, kaffir lime leaves, lemongrass, and galangal. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Add the vegetables

Add the red bell pepper and snap peas to the soup. Simmer for another 5 minutes until the vegetables are tender but still crisp.
Incorporate the crab

Gently fold in the crab meat and cook for 2-3 minutes until just heated through. Be careful not to break up the crab chunks too much.
Balance the flavors

Remove from heat and stir in the lime juice. Taste and adjust seasoning with more fish sauce or sugar if needed. Remove the lemongrass, galangal, and kaffir lime leaves before serving.
Serve and garnish

Ladle the soup into bowls and garnish with fresh cilantro leaves and green onions. Serve immediately while hot with additional lime wedges on the side.

Thai Crab Curry Soup

Ingredients

Instructions

Nutritional Information